St. Paul daily globe., 1887-05-29

allowed half an hour before serving; it
may be garnished with slices of hard
boiled egg and sprigS of parsley.-MRS.
HATTIE MoFFETT, st. Anthony Park,
MINI.
Salad Dressing-Three eggs, table
spoonful of mustard, | teaspOOnfnl of
salt. 3 teaspOOnful of pepper, = cup OF
sugar, + tablespoOnfulS of sweet cream,
3 tableSpo0nfulS of melted butter, l cup
OF strong vinegar; put this in gla S
can and set in kettle of hot water until
it becomes thick as cream; it keeps well
and is very mic if desirable get a can
of Holsters and chop with your cabbage;
makes it still nicer.-MRS. JULIA "A.
VALENTINE, Saline, Mich, WaShtenaw
ounty. box 3S4.
Shirley-Eighteen ripe tomatoes, 6
onions, large green pepper, Is cup of
sugar, pint of vinegar, Glove, cinnamon,
allspice, nutmeg, salt to taste; put all
in except vinegar and boil q hour; put
vinegar in cold.-MRs. w. II. PARKS,
La Crescent, Minn. Box A.
Chili-Twenty-four ripe tomatoes, 6
green peppers, s onions, tablespoon
fulS of sugar, 6 small tablespOonfulS of
salt, small tablespoonful of powdered
cinnamon, l small tablespoonful of
cloves, / small tablespoonful of ginger,
cups OF vinegar; peal and chop toma-
toes, onions and peppers fine, boil
hours, then add sugar, spices and vine
gar: boil Is an hour longer, then bottle
and seal; will keep for a year or more
If tightly sealed.-MRs. THOMAS G.
BUTLER, Saltwater, MINI.
CATSUPS.
TOmatO--Take bushel of firm. ripe
tomatoes, pour over them pintS of water,
> OF. Il, 81
the liquid back, add Is gallon of vine
gar, 2 ounces of ground black pepper, 2
ounces of mustard, ounce of ground
cloves, grated nutmegs, 3 pounds of
llght brown sugar, pint of salt: mix
all together and boil hours; stir con-
tlnually; add pepper to taste; cork and
seal.
Tomato-One gallon of tomatos (after
they are all boiled DOWN, run through
wire sieve, then add tablespoons of
salt, tablespoons of mustard, y table
spoon OF allspice, = teaspoon of ground
cloves, teaspoonful of cayenne pepper,
pint of cider vinegar; boil 80 minutes:
when cold seal in bOttles.-MRS. LOUIS
f. DARBELLERY, WahpetOn, Oak.
PICKLES.
MiXed-One quart small cucumbers,
quart small onions, l quart ripe cucum-
berS Sliced and seeds taken out, quart
caulif1ower, l quart green tomatoes, 6
green peppers, sliced; pour over these
Scalding hot brine and let stand "A
hours. Paste for the pickles: Three
quarts of vinegar, cup of sugar, a cup
of flour, traspOonful of red pepper, l
ounce tumeric; put in kettle and stir
to keep from burning; when scalded
add tableSpoonfulS of mustard and 1
ounce of celery seed; pour over the
pickles, having first drained the salt
water off well.-MRs. j. F. LIGHTBoDY,
White Bear, Minn., Box ~.
Two cauliflOwers, 2 cabbageS, cut in
fine slices, 200 small cucumbers, or 25
large, quart string beans, quart small
onions, stick hOrseradish cut fine, II
green peppers cut fine, 2 quarts toma-
toes, 2 punches celery: put in brine over
night; let come to boil in the morning,
boiling cauliflOwer until tender; drain
and add dressing: One and one-haif
gallons vinegar, ounce turmeric pow
der, 2 ounces white mustard seed, cup
sugar, cup -four to thicken (mix Eng
lish mustard and flour tOgether), tea
spoon cayenne pepper; scald and pour
ON pickle; this makes 4 gallons.-MRS.
E. A. BICKFORD, Hampton, Oak.
Cucumber-First gather the cucum-
berS about finger in length, cutting
them with the shears, reServing half
inch of stem; pour boiling water over
them and let stand until cool; this gives
them a fine green color; pack them in a
jar with light layer of salt to each
layer of cucumbers; when needed soak
over night the required amount in warm
water; after pouring off the water pour
boiling vinegar over them, with a
pinch of red pepper and little sugar.
IDA DICKSON, Chatfield, Mimi.